Saturday, 17 August 2013

Chocolate Yogurt Cake (Whole wheat, Egg less and Butter free)

Chocolaty,
dense, earthy, and absolutely guilt free is how the yogurt whole wheat
chocolate cake turned out to be. This cake was baked at the behest of my
daughter on Independence Day. Celebrations in our home are synonymous with cakes. To enjoy the cake with minimal guilt, I added
healthy ingredients and omitted butter altogether. Chocolate sauce with dark
chocolate shavings perked up the appearance and added greatly to the taste.

India
celebrated 67 years of freedom. There were articles on Independence in every
magazine and newspaper. An article by Osho appealed to me the most. It said, Freedom
is the most important ingredient. All that is valuable becomes possible only in
the climate of freedom. Love also grows only in the soil of freedom. All great
values of life grow in the climate of freedom; hence freedom is the most fundamental value and also the highest
pinnacle. This freedom…..is spiritual, a state of consciousness unhindered by
any desire, unchained to any desire, unimprisoned by any greed!

Yes, freedom is life!

Chocolate shavings

Coming
back to the recipe, with whole wheat flour and no eggs, the cake is very dense
and has a rich taste. However, if you wish to get a fluffier crumb, use same
quantity of all purpose flour instead of whole wheat flour.

Mix
dry ingredients to wet ingredients. Add
boiling water slowly. Mix well so that the batter is smooth and homogenous.

The
batter is quite thin.

Pour
in the tin. Bake for 40 minutes or when a toothpick inserted in the center
comes out clean.

Cool
in the pan for 15 minutes. Remove and transfer to the rack.

Ingredients
(Chocolate Sauce)

2
cups milk

4
tablespoons sugar

4
tablespoons cocoa powder

1
tablespoon butter

½
teaspoon vanilla essence

Also….

One
bar of dark chocolate

Method

Mix
together milk, sugar and cocoa powder to a smooth lump free mixture.

Transfer
the mixture to saucepan and cook over medium heat till it starts boiling.

Reduce
the heat and cook till it thickens. Stir constantly.

When
it reaches the sauce like consistency, turn off the heat. Add butter.

Add
vanilla essence. Leave to cool.

Pour
cold chocolate sauce over the cake. Keep the bar of dark chocolate outside refrigerator.
With the help of a vegetable peeler, peel out chocolate curls. Keep in the refrigerator
for 15 minutes till the shavings harden. Sprinkle on the cake.

24 comments:

Even though I do not really believe in eggless cakes in terms of texture and taste, I keep falling in love with your amazing eggless creations. The chocolate sauce and the dark chocolate shavings are truly very inviting and tempting. Your daughter knows the best way to celebrate..with great food :)

Scrumptious looking and completely veganisable I LOVE your recipes :). I am going to have to make this one ASAP because it is calling me all the way from India to make it :) Cheers for sharing this cake, it might well become my favourite one so far :)

Hi Namita! Just wanted to express gratitude. Today is the first time I ever baked a cake in life. And since I believe in sustainable living, it had to be a special cake :-) Barring the sugar proportion (which I substituted with part powdered jaggery and part chopped dates & cashews), this turned out oh so well (soft, dense, rich, moist and oh so pretty!) that I just had to leave a comment! Also, I made this in an Idli cooker (did not steam it though). So thank you so so much. And I know I will keep coming back to try all the other healthy-happy recipes as well. Please please keep posting more. Gratitude,Kalyani

Hello, I am not too sure if you can omit baking powder totally. However, you can go ahead without baking powder and use substitutions instead. Here is a link that might help you out. http://www.wikihow.com/Make-Substitute-Baking-PowderThanks and happy baking!

I am in love with your blog. I love the way you preface your recipes with some background, either regarding the recipe itself or what prompted you to try it. Your egg-less, yoghurt and oil based cake recipe is my go-to recipe for a moist cake since the ingredients are almost always available in my pantry.

Hello Manasi, Thank you so much for writing to me. I am so happy that you like my egg less yogurt cake. I shall post some more recipes of this kind. I feel that the recipes should be simple and easy to try. You make my efforts worth it. Thanks You!

Hi Namita,This has been the best eggless cake I have ever tried.... My family simply loved it... I usually bake cakes with condensed milk as a substitute for eggs. But this has been far richer, cost-effective, healthier and easy to make. Thanks a lot!

Hello Supreet, this is a foolproof recipe. Was your baking soda and baking powder active? that could be one reason. Use less water if the batter is already pourable of pourable consistency. Would love to hera from you.

Dear Namita, as always, your recipes are so awesome. I tried this cake day before yesterday and it came out lovely and oh so delicious. Thank you for the flawless recipe. I added some walnuts to the cake and it tasted even better. Now I want to try it again, can I double the recipe as is? Thanks again

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Welcome to our world in the foothills of the Himalayas where I live with my family, pets, animals and mesmerizing nature all around. Baking is my passion. Our home is often flooded by the heavenly aroma of freshly baked bread or the buttery aroma of healthy cakes.

Nature inspires, nature motivates and I love to capture the beautiful moments in my photographs. Sharing a slice of our lives along with simple, vegetarian, vegan and healthy bakes and other kitchen escapades and stories from the foothills.